Our New Favorite Breakfast Bagel Sandwich Recipe

I bought huge bakery bagels a few days ago that I thought would make the perfect breakfast bagel sandwiches. I was right—the breakfast bagels, loaded with peppers, onions, mushrooms and egg have moved into the top spot for best breakfast sandwich here in A Mama’s Corner of the World.

Ingredients for 3-Pepper Breakfast Bagel Sandwiches

• 1/2 c. Yellow Pepper, Red Pepper, Green Pepper and Yellow Onion, mixed and cut julienne style or diced. I either use leftover cut vegetables or use a frozen 3-pepper and onion blend.
• 1/2 c. Fresh White Mushrooms, chopped
• 1/2 tsp. Mrs. Dash Table Blend Salt Free Seasoning
• 1 Tbsp. Butter
• 6 Eggs, Lightly Beaten
• 1/4 tsp. Mrs. Dash Table Blend Salt Free Seasoning
• 2 Tbsp. Shredded Cheddar or Shredded Monterey Jack Cheese
• 4 Large, Plain Bagels, sliced, toasted and lightly buttered 

Instructions for making 3-Pepper Breakfast Bagel Sandwiches

1. Saute the Vegetables. Melt the butter in a 10-inch skillet. Add the peppers and onions to the butter and sauté until onions are translucent. Add the mushrooms and the herb seasoning blend. Saute for another 3-4 minutes or until mushrooms are cooked through. 
2. Add Eggs and Cook. Add the seasoning blend to the beaten eggs and whisk to combine. Add the eggs to the vegetables and scramble over medium-low heat until eggs are cooked thoroughly. Remove from heat. Immediately sprinkle cheese over the top of the warm egg mixture and allow it to melt.  
3. Build and Serve the Breakfast Bagel Sandwiches. Add ¼ of the egg mixture to a large, toasted bagel half. Top with the other bagel half, slice down the middle and serve.